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1
Preparation: Cut the filling ingredients into the same lengths as the width of nori seaweed and 1-cm-thickness.
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2
Slice the avocado in eight lengthways.
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3
Place a sheet of nori onto cling film and spread the rice evenly (leave a front and end border to make it easier to roll up).
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4
Flip over the sushi rice on the nori seaweed onto a piece of cling film.
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5
Place the lettuce on first and then put on the other fillings.
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6
Roll the sushi from the front.
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7
Press the sushi tightly with your fingers.
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8
(Do not roll the cling film inside the sushi.
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9
When you roll, remove the cling film at the same time.)
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10
After rolling the sushi cover with cling film and a makisu mat.
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11
Press the sushi firmly inside the makisu mat.
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12
Leave the sushi to sit for 10 to 20 minutes to rest the rice.
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13
Coat the sushi with sesame seeds and flying fish roe.
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14
Use a spoon to spread the flying fish roe evenly.
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15
Garnish with daikon radish sprouts and serve.
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16
The hotness of the pickled ginger and daikon sprouts enhance the sushi flavour.
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17
My family doesn't like sushi rice so I use normal cooked rice but it is still tasty.
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18
Serve with mayonnaise and soy sauce.
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19
The leftover ingredients are quite colourful so use them to make 'seafood delight salad'!
